#pauladeenrecipe

Paula Deen's Texas Brisket will allow you to savor the deep, smokey flavors of the south. This recipe yields a beautifully smoked and seasoned brisket that will show off your new smoker to its fullest.

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup of black pepper. 1/4 cup of paprika. 1/4 cup of kosher salt. 1/4 cup of sugar. 2 tablespoons of chili powder. 2 tablespoons of garlic powder. 2 tablespoons of onion powder. 1 tablespoon of cayenne pepper. Wood chips hickory or oak for smoking.

Instructions: Preheat your smoker to 225F. Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix black pepper, paprika, kosher salt, sugar, chili powder, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Place the brisket in the smoker, fat side up. Add wood chips for smoke flavor. Maintain a consistent temperature of 225F throughout the smoking process. Smoke the brisket for 1.5 hours per pound, or until the internal temperature reaches 195-205F. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve.

Prep Time: 20 minutes

Cook Time: 14 minutes

Paula Deen's Texas Brisket will allow you to savor the deep, smokey flavors of the south. This recipe yields a beautifully smoked and seasoned brisket that will show off your new smoker to its fullest.

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup of black pepper. 1/4 cup of paprika. 1/4 cup of kosher salt. 1/4 cup of sugar. 2 tablespoons of chili powder. 2 tablespoons of garlic powder. 2 tablespoons of onion powder. 1 tablespoon of cayenne pepper. Wood chips hickory or oak for smoking.

Instructions: Preheat your smoker to 225F. Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix black pepper, paprika, kosher salt, sugar, chili powder, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Place the brisket in the smoker, fat side up. Add wood chips for smoke flavor. Maintain a consistent temperature of 225F throughout the smoking process. Smoke the brisket for 1.5 hours per pound, or until the internal temperature reaches 195-205F. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve.

Prep Time: 20 minutes

Cook Time: 14 minutes

Paula Deen's Texas Brisket will allow you to savor the deep, smokey flavors of the south. This recipe yields a beautifully smoked and seasoned brisket that will show off your new smoker to its fullest.

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup of black pepper. 1/4 cup of paprika. 1/4 cup of kosher salt. 1/4 cup of sugar. 2 tablespoons of chili powder. 2 tablespoons of garlic powder. 2 tablespoons of onion powder. 1 tablespoon of cayenne pepper. Wood chips hickory or oak for smoking.

Instructions: Preheat your smoker to 225F. Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix black pepper, paprika, kosher salt, sugar, chili powder, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Place the brisket in the smoker, fat side up. Add wood chips for smoke flavor. Maintain a consistent temperature of 225F throughout the smoking process. Smoke the brisket for 1.5 hours per pound, or until the internal temperature reaches 195-205F. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve.

Prep Time: 20 minutes

Cook Time: 14 minutes

A Southern classic, Paula Deen's Slow Cooker Pinto Beans dish brings hearty goodness and rich flavors to your table. These perfectly seasoned and slow-cooked beans make a hearty side dish that goes great with rice, cornbread, or your favorite barbecue.

Ingredients: 1 pound dried pinto beans, rinsed and picked over. 1 medium onion, chopped. 2 cloves garlic, minced. 1 ham hock or smoked turkey leg. 6 cups chicken broth. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional.

Instructions: Place the dried pinto beans in the slow cooker. Add chopped onion and minced garlic to the beans. Place the ham hock or smoked turkey leg on top of the beans. Pour in the chicken broth, and add salt, black pepper, and cayenne pepper if using. Stir the ingredients gently to combine. Cover the slow cooker and cook on low for 7-8 hours or until beans are tender. Once cooked, remove the ham hock or turkey leg, shred the meat, and return it to the slow cooker. Adjust seasoning if necessary and serve the beans hot.

Prep Time: 15 minutes

Cook Time: 480 minutes